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Microwaved plastic containers release microplastics into food

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Re: Microwaved plastic containers release microplastics into food

#311

Post by tptacek »

idlewords wrote: post #305
tptacek wrote: post #294

Earlier quoted context omitted.

OK, but the flip side of this is: why would you ever opt for cast iron over carbon steel? There are reasons --- cast iron retains heat better (though both retain heat better than all other cookware, and the reason cast iron retains more heat is that it's stupid heavy). But most things people use cast iron for in cooking, they should be using carbon steel for (or enamelware) instead. It's just way better. Pushing back…

Why do you people say "carbon steel", when all steel has carbon? Is this the new "nation state"?

I don't know, but that's what the pans are called.

Re: Microwaved plastic containers release microplastics into food

#312

Post by DropInIn »

joecool1029 wrote: post #310
DropInIn wrote: post #308

Earlier quoted context omitted.

No. New pyrex Is Not Boro. Pipe makers used to show off their boro pipes by Throwing them at the ground.... Something you could never dream of doing with traditional glass (soda lime). Why do you folks keep saying this? At least google it first.

> No. Yes. > New pyrex Is Not Boro. I never made the claim that it was. I was very clear and said tempered soda lime glass is more resistant to physical shock than regular borosilicate glass. I am not comparing borosilicate glass to regular soda lime glass. I've cracked a Chemex before dropping it too hard on a counter. I had a tempered glass coffee table when I was a kid and that survived kids standing on it, plates…

I may have replied to your comment as though it was an adjacent one.

Re: Microwaved plastic containers release microplastics into food

#313

Post by cpach »

idlewords wrote: post #305
tptacek wrote: post #294

Earlier quoted context omitted.

OK, but the flip side of this is: why would you ever opt for cast iron over carbon steel? There are reasons --- cast iron retains heat better (though both retain heat better than all other cookware, and the reason cast iron retains more heat is that it's stupid heavy). But most things people use cast iron for in cooking, they should be using carbon steel for (or enamelware) instead. It's just way better. Pushing back…

Why do you people say "carbon steel", when all steel has carbon? Is this the new "nation state"?

Why is “nation state” weird? AFAIK a nation and a state are two different things?

Re: Microwaved plastic containers release microplastics into food

#314

Post by tptacek »

cpach wrote: post #313
idlewords wrote: post #305

Earlier quoted context omitted.

Why do you people say "carbon steel", when all steel has carbon? Is this the new "nation state"?

Why is “nation state” weird? AFAIK a nation and a state are two different things?

People use "nation-state" to mean "sovereign country", when it is in fact a specific kind of entity: a coterminous political and cultural/ethnic territory.

Colloquially, the word "nation" can mean something as simple as "country", but when you use the term "nation-state", you're going out of your way to invoke the technical definition.

On the other hand, "carbon steel pans" is just what they're called. Can't dunk on me for my metallurgical naivete; gotta take it up with Lodge.

Re: Microwaved plastic containers release microplastics into food

#315

Post by idlewords »

tptacek wrote: post #314
cpach wrote: post #313

Earlier quoted context omitted.

Why is “nation state” weird? AFAIK a nation and a state are two different things?

People use "nation-state" to mean "sovereign country", when it is in fact a specific kind of entity: a coterminous political and cultural/ethnic territory. Colloquially, the word "nation" can mean something as simple as "country", but when you use the term "nation-state", you're going out of your way to invoke the technical definition. On the other hand, "carbon steel pans" is just what they're called. Can't dunk on…

I will, just as soon as I'm done with 'oven-baked'

Re: Microwaved plastic containers release microplastics into food

#316

Post by ebuck »

tptacek wrote: post #311
idlewords wrote: post #305

Earlier quoted context omitted.

Why do you people say "carbon steel", when all steel has carbon? Is this the new "nation state"?

I don't know, but that's what the pans are called.

They'd call it metallic carbon metal steel if they thought it would sell better. All steel has carbon, if it doesn't it's not steel.

It's like saying that pure salt has "no added sugars or preservatives" Of course it doesn't, it's salt, not a salt-sugar mixture, and you don't need to add a preservative, it is a preservative.

Re: Microwaved plastic containers release microplastics into food

#317

Post by wheels »

idlewords wrote: post #305
tptacek wrote: post #294

Earlier quoted context omitted.

OK, but the flip side of this is: why would you ever opt for cast iron over carbon steel? There are reasons --- cast iron retains heat better (though both retain heat better than all other cookware, and the reason cast iron retains more heat is that it's stupid heavy). But most things people use cast iron for in cooking, they should be using carbon steel for (or enamelware) instead. It's just way better. Pushing back…

Why do you people say "carbon steel", when all steel has carbon? Is this the new "nation state"?

It's a shortening of "high carbon steel" and has a technical definition:

https://en.wikipedia.org/wiki/Carbon_steel

Re: Microwaved plastic containers release microplastics into food

#318

Post by tptacek »

ebuck wrote: post #316
tptacek wrote: post #311

Earlier quoted context omitted.

I don't know, but that's what the pans are called.

They'd call it metallic carbon metal steel if they thought it would sell better. All steel has carbon, if it doesn't it's not steel. It's like saying that pure salt has "no added sugars or preservatives" Of course it doesn't, it's salt, not a salt-sugar mixture, and you don't need to add a preservative, it is a preservative.

Ok, but they're still called that.

Re: Microwaved plastic containers release microplastics into food

#319

Post by bavell »

guntars wrote: post #260
bavell wrote: post #251

Earlier quoted context omitted.

It would surprise me if it wasn't a factor. Probably not quite as clear-cut as "less T => more left" but I do view the left as more "nurturing" than the right. Not gonna die on this hill though, humans are complicated :)

If we are speculating, perhaps the extra testosterone is what makes the men on the right attracted to the strong-man daddy figures?

I think strength naturally begets respect in men, has nothing to do with T levels.

Re: Microwaved plastic containers release microplastics into food

#320

Post by Wolfenstein98k »

littlestymaar wrote: post #105
reaperducer wrote: post #52

Earlier quoted context omitted.

The problem with modern Pyrex and similar glassware is that it usually comes with a plastic lid. I'm with you in that I only use glassware to store food. But it's a bit annoying to have to put a little plate on top of the Pyrex as a makeshift lid in the microwave. My wife has an extensive collection of vintage Pyrex with lids, but she doesn't trust they're microwave safe.

What's the problem with the plastic lid in the microwave? As long as it doesn't touch the food shouldn't you be perfectly fine?

Water accumulates oh the lid (steam), then eventually drips off into the food with all the microwaved-plastic goodies.
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